Cakes & Bakes: Custard Cream cupcakes

Custard Cream cupcakes | H is for Home

I saw a photo of Custard Cream cupcakes on Pinterest last week and just had to try them out. I found the recipe on the Jane’s Patisserie blog.

Custard Cream cupcake dough | H is for Home

I haven’t made cupcakes in absolute ages, so they made a lovely change this week.

Custard Cream cupcakes before putting them in to cook | H is for Home

The addition of Bird’s Custard Powder to the batter mix instead of vanilla essence made it taste like a Custard Cream in cupcake form! They’re perfect for an afternoon snack with a tea or coffee – and great for kids’ parties too.

Custard Cream cupcakes before topping with buttercream | H is for Home

I think I may try a similar thing soon, next time with Chocolate Bourbons or Oreos – they’re just such fun!

Custard Cream cupcakes
Yields 30
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Cook Time
18 min
Cook Time
18 min
For the cake
  1. 225g/8oz butter
  2. 225g/8oz caster sugar
  3. 4 eggs, beaten
  4. 200g/7oz self raising flour
  5. ½tsp bicarbonate of soda
  6. 100g/3½oz custard powder
  7. 50ml/2fl oz milk
For the buttercream
  1. 200g/7oz butter, softened
  2. 400g/14oz icing sugar, sieved
  3. ½tsp vanilla extract
  4. 1-3tbsp milk
To decorate
  1. chocolate sprinkles
  2. Custard Creams
  3.  
  4. Home-made Custard Cream cupcake ingredients
  5.  
For the cake
  1. Preheat your oven to 180ºC/ºF/ Gas mark
  2. Line a muffin tray with 12-15 cupcake/muffin cases
  3. With a food processor or hand-held electric mixer, cream the butter and sugar until pale and fluffy Slowly add the beaten eggs, mixing continuously
  4. Sieve together the flour, bicarbonate of soda and custard powder before adding to the butter/sugar/egg mixture
  5. Add the milk one tablespoon at a time until the mixture becomes smooth
  6. Spoon the batter into the cupcake cases evenly (about ⅔ full) and bake for 15-18 minutes or until a skewer inserted into the centre comes away clean
  7. Remove from the muffin tray and leave to cool on a wire rack
  8. If you have leftover cake batter, repeat instructions 6 & 7
For the buttercream
  1. Beat the butter until smooth and gradually add the icing sugar stirring all the time
  2. Add the vanilla extract and the milk until your desired consistency
  3. Whisk again for 3-4 minutes until light & fluffy
  4. Spoon the buttercream into a piping bag, affix a piping tip, and decorate each cupcake with a swirl
  5. Scatter a little chocolate sprinkles
  6. Top each with a Custard Cream at a jaunty angle!
Notes
  1. Best eaten on the day. You can bake the cupcakes in advance, only decorating with buttercream and Custard Creams at the last minute.
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Coconut loaf cake

Home-made coconut loaf cake | H is for Home

If you remember, for last week’s Cakes & Bakes recipe, I was meant to bake a coconut loaf cake but I didn’t have any of the main ingredient.

Creamed sugar & butter

Justin enjoyed the resulting almond loaf so much that I had to make good on last week’s previously planned bake.

Coconut loaf cake batter in a loaf tin

Once again, this was a quick and easy cake to make. Cream the sugar & butter, mix together the wet ingredients, add together. Mix together the dry ingredients, add together. Bake. That’s it!

Cooked coconut loaf cake in its tin | H is for Home

Nothing quite beats the aroma of coconut cake baking in the oven… and if we thought the last loaf cake was delicious, this one raised the bar even further – coco-nutty (of course!), moist, sweet – just scrumptious!

Coconut loaf cake
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 150g/5oz butter, softened
  2. 150g/5oz caster sugar
  3. 2 eggs
  4. 1tsp vanilla extract
  5. 6tbsp milk
  6. 150g/5oz plain flour
  7. 2tsp baking powder
  8. pinch of salt
  9. 100g/3½oz dessicated coconut
  10.  
  11. Home-made coconut loaf cake ingredients
  12.  
Instructions
  1. Preheat the oven to 150ºC/300ºF/gas mark 2
  2. Grease a 450g/1lb loaf tin
  3. Using a food processor or electric whisk, cream the sugar and butter
  4. In a measuring jug, whisk the eggs, milk and vanilla extract
  5. With the processor/whisk still going, mix the wet mixture into the creamed butter & sugar a little at a time
  6. In another mixing bowl, combine all the dry ingredients well (flour, baking powder, salt, dessicated coconut)
  7. Add the dry mixture into the wet mixture in 3 stages, mixing after each addition
  8. Spoon into the greased loaf tin and level out using a spatula or back of a spoon
  9. Bake for 45 minutes to an hour or until golden brown on the top and a skewer inserted into the centre comes away clean
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Almond loaf cake

Home-made almond loaf cake | H is for Home

Today’s almond loaf cake wasn’t meant to happen; Justin requested a coconut cake that he could have with an afternoon cup of tea. We didn’t have any dessicated coconut in the store cupboard and it was out of stock when I went to by some from the supermarket.

Almond loaf cake batter in a a tin

A snap decision in Morrison’s saw me pick up a bag of ground almonds instead… and what a good decision that turned out to be.

Cooked almond loaf cake in its tin | H is for Home

A last-minute, quick, basic wet & dry recipe that turned out to be taste triumph!

Preparing to pipe chocolate on to almond loaf cake

A little drizzle of chocolate finished it off nicely.

Home-made almond loaf cake | H is for Home

A new one for my afternoon cake repertoire!

Almond loaf cake
Serves 8
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 175g/6oz + 1tbsp golden caster sugar
  2. 150g/5oz butter, softened
  3. 2 eggs
  4. ½ tsp almond essence
  5. 4 tbsp milk
  6. 125g/4½oz plain flour
  7. 1½ tsp baking powder
  8. ¼ tsp salt
  9. 150g/5oz ground almonds
  10. 50g/2oz dark chocolate
  11.  
  12. Home-made almond loaf cake ingredients
  13.  
Instructions
  1. Preheat the oven to 175ºC/325°F/Gas mark
  2. Grease a 450g/1lb loaf tin
  3. Cream the butter and sugar together
  4. Beat in the eggs one at a time until well combined
  5. Stir in the almond essence and the milk
  6. In another mixing bowl, sieve together the flour, ground almonds, baking powder and salt
  7. Stir this into the wet ingredients in three batches, stirring well after each addition
  8. Spoon the batter into the prepared loaf tin, levelling out using a spatula or back of the spoon
  9. Sprinkle the tablespoon of sugar evenly over the top
  10. Bake for 45 minutes or until a skewer inserted into the centre comes away clean
  11. Allow to cool in the tin for at least half an hour
  12. Break up the chocolate into a small heat-proof bowl
  13. Melt in a bain-marie or in 10-second bursts in a microwave
  14. Make a piping bag out of a triangle of parchment paper, fill with the melted chocolate and zig-zag over the top of the cake
  15. Serve
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Peanut butter baked cheesecake

Home-made peanut butter baked cheesecake | H is for Home

It’s Justin’s 50th birthday today so, of course, I had to make him a birthday cake.

Crushed plain chocolate digestive biscuits for peanut butter baked cheesecake base | H is for Home

I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.

Cheesecake cake tin wrapped with wet tea towel

I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.

Peanut butter baked cheesecake batter ingredients | H is for Home

It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.

Pouring peanut cheesecake batter on to biscuit base

The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.

Chocolate topping ingredients for peanut butter baked cheesecake

I used mascarpone, but you can use Philadelphia or any other plain full-fat cream cheese.

Smooting chocolate topping on peanut butter baked chesecake | H is for Home

Results were delicious – a rich, indulgent treat.

Home-make peanut butter baked cheesecake with toasted mixed nut sprinkles | H is for Home

There’s only one slice left – that must mean that the birthday boy approves!

Peanut butter baked cheesecake
Serves 6
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For the base
  1. 150g/5oz plain chocolate digestive biscuits
  2. 30g/1oz butter, melted
For the filling
  1. 250g/9oz mascarpone cheese
  2. 2 eggs + 1 egg yolk
  3. 100g/3½oz caster sugar
  4. 150g/3oz crunchy peanut butter
  5. 60ml/2fl oz soured cream
  6. ½tbsp cornflour
For the topping
  1. 125g/4½oz soured cream
  2. 50g/2oz dark chocolate
  3. 15g/½oz caster sugar
  4. 3tbsp mixed chopped toasted nuts (optional)
  5.  
  6. Home-made peanut butter baked cheesecake ingredients
  7.  
Instructions
  1. Preheat the oven to 170°C/150°C fan/325°F/as mark 3
  2. Grease & line and 22cm diameter spring form tin
For the base
  1. Using a food processor, grind the plain chocolate digestives into fine crumbs
  2. Add in the melted butter and combine well
  3. Tip the mixture into the prepared tin pressing down firmly & evenly using a cold metal spoon to form a level base
  4. Put the base into the oven for 10 minutes, when cool put it into the fridge to set
For the filling
  1. After washing out the processor bowl, use it to combine the mascarpone, eggs, yolk, sugar, peanut butter, soured cream and cornflour to a smooth consistency
  2. Pour the mixture into the over the base and bake for 30-40 minutes until just set
  3. Allow to cool for half an hour on a wire rack before putting the tin into the fridge to chill
For the topping
  1. In a small saucepan, gently warm the soured cream, chocolate and sugar stirring to form a smooth sauce
  2. Pour the mixture on top of the cold cheesecake and allow it to set in the fridge
  3. When cooled & set, run a sharp knife around the edge of the tin before easing the cake carefully
  4. Finish with a sprinkling of mixed chopped toasted nuts (optional)
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Ginger loaf

Slice of home-made ginger loaf and cup of tea | H is for Home

This week’s Cakes & Bakes recipe is a low effort to high reward ginger loaf cake. There are quite a few ingredients, but its a simple case of combining the dry, the wet, then mixing them together – and popping it in the oven.

Tins of Lyle's Golden Syrup and Black Treacle | H is for Home

The aromas emanating from the kitchen as it baked were amazing.

Pouring ginger loaf batter into lined cake tin | H is for Home

And after less than an hour a moist, very flavoursome loaf cake emerged.

Sliced home-made ginger loaf | H is for Home

It’s a perfect afternoon cake. A cup of tea and slice of this will satisfy the most extreme 4 o’clock peckishness. And it keeps very well too, so there’ll be plenty of days to enjoy it – unless you actually let someone else have some too!

Ginger loaf
Serves 8
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Cook Time
50 min
Cook Time
50 min
Ingredients
  1. 225g/8oz self-raising flour
  2. 1 tsp bicarbonate of soda
  3. 1 tbsp ground ginger
  4. 1 tsp ground cinnamon
  5. 1 tsp ground nutmeg
  6. 1 tsp ground mixed spice
  7. 115g/4oz butter, chilled & diced
  8. 115g/4oz black treacle
  9. 115g/4oz golden syrup
  10. 115g/4oz dark brown Muscovado sugar
  11. 275ml/9½fl oz milk
  12. 1 egg
  13. 75g/2½oz crystalised or stem ginger in syrup, finely sliced
  14.  
  15. Home-made ginger loaf ingredients
  16.  
Instructions
  1. Pre heat the oven to 180ºC/350ºF/Gas mark 4 and line a 1kg/2lb loaf tin with baking parchment
  2. In a large mixing bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon and mixed spice
  3. Add the diced butter and lightly rub into the dry mixture
  4. Pour the treacle and golden syrup into a small saucepan and warm gently until melted and runny but not hot. Set aside until lukewarm
  5. In another larger saucepan, add the sugar and milk and heat gently, stirring well to dissolve the sugar. Set aside until lukewarm
  6. Whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg
  7. Add the ginger pieces and stir through before pouring the mixture into the prepared loaf tin
  8. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean
  9. Allow to cool in the tin on a wire rack before turning out. Serve warm or cold within 1 week
Adapted from The Great British Book of Baking: 120 Best-loved Recipes from Teatime Treats to Pies and Pasties
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Sweet potato cake

Slice of home-made sweet potato cake | H is for Home

I think we’ve mentioned before that we often receive ‘food parcels’ from Justin’s mum when we visit on a Sunday. They usually contain some chocolate, cheese, crackers, vegetables and a treat for the dog. Generally, things she thought looked interesting on her shopping trips during the week.

Grated sweet potato | H is for Home

It often includes vegetables that she bought too many of, which was sweet potatoes this time around.

Vegetable oil, eggs and vanilla extract

I decided to incorporate them into a cake in just the same way you’d add carrot to carrot cake.

Folding flour into sweet potato cake mixture

Adding root vegetables to cakes isn’t immediately logical, but it really does work for any sceptics out there.

Pouring sweet potato cake batter into cake tins

We’ve made cakes with sweet potatoes, cassava and carrots in the past, you can even use beetroot and parsnips.

Cooked sweet potato cakes

The raw, grated sweet potato adds a moist sweetness and depth of flavour.

Frosted sweet potato cake

This sweet potato cake recipe also includes chopped walnuts and mixed ground spices, finished with a delicious cream cheese frosting.

Sweet potato cake with a slice removed

It’s a substantial yet light cake – the perfect afternoon pick-me-up.

Sweet potato cake
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For the cake
  1. 350g plain flour
  2. ¼tsp ground cloves
  3. 2tsp ground cinnamon
  4. 1¼tsp ground ginger
  5. ½tsp ground nutmeg
  6. 1tsp baking powder
  7. 1tsp bicarbonate of soda
  8. ½tsp salt
  9. 350g sweet potatoes, peeled & grated (about 3 small potatoes)
  10. 235ml vegetable oil
  11. 300g soft brown sugar
  12. 4 eggs
  13. 1tsp vanilla extract
  14. 100g chopped walnuts
For the frosting
  1. 225g cream cheese
  2. 115g butter, softened
  3. 175g icing sugar
  4. ½tsp vanilla extract
  5.  
  6. Home-made hot cross loaf ingredients
  7.  
For the cake
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4 and grease a pair of 23cm/9-inch circular loose-bottomed cake tins
  2. In a medium-sized mixing bowl, sift together the flour with the ground spices, baking powder, bicarbonate soda and salt
  3. In a large mixing bowl, add the grated sweet potato, vegetable oil and sugar and combine
  4. In a measuring jug lightly whisk the eggs before adding the vanilla extract. Stir to mix in
  5. Stir in the egg mixture to the sweet potato in 3 batches, stirring well after each addition
  6. Carefully fold the flour mixture into the sweet potato mixture
  7. Add the chopped walnuts and stir in so they're well dispersed through the batter
  8. Pour the batter equally between the two cake tins before baking for 20 minutes in the centre of the oven
  9. After the 20 minutes, turn the oven down to 150ºC/300ºF/Gas mark 2 and cook for a further 10 minutes or until a skewer inserted into the middle of a cake come out clean
  10. Allow to cool on a wire rack for 15 minutes before taking the cakes out of their tins
  11. Allow to cool completely (at least another hour). Make the frosting.
For the frosting
  1. Mix the cream cheese and softened butter until there are no lumps
  2. Add the vanilla essence and icing sugar (sieve the sugar first if there are any lumps) and mix thoroughly. Cover with clingfilm and store in the fridge until the cakes have cooled and are ready to frost
  3. Once cooled, turn one of the cakes over so that the top is face down on a serving plate. Cover the top generously with frosting.
  4. Place the second cake on the first, with the top facing up. Cover the top generously with frosting. Serve. The cake will keep for up to 5 days in the fridge.
H is for Home Harbinger http://hisforhomeblog.com/